January/February 2013

January / February

2013
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Published: January 2013
Beyond Rice: A Guide to Other Grains
These days, supermarkets offer an entire universe of grains—and with the right m…
Published: January 2013
Freezing Cream Cheese
Does cream cheese freeze well?
Published: January 2013
Bulgur with Red Grapes and Feta
This dish shines with Mediterranean flavor and is an easy way to get your fill o…
Farro with Mushrooms and Thyme
Published: January 2013
Farro with Mushrooms and Thyme
Although we usually turn to the absorption method for quicker-cooking grains, fa…
Published: January 2013
Millet Porridge with Maple Syrup
This creamy porridge with a hit of maple syrup makes for a sweet winter breakfas…
Soft-Cooked Eggs
Published: January 2013
Soft-Cooked Eggs
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a t…
Published: January 2013
Wheat Berry Salad with Orange and Scallions
The best way to cook wheat berries is also the simplest.
Quinoa Salad with Red Bell Pepper and Cilantro
Published: January 2013
Quinoa Salad with Red Bell Pepper and Cilantro
Spreading the cooked quinoa over a rimmed baking sheet to cool produced the fluf…
Barley Risotto with Roasted Butternut Squash
Published: January 2013
Barley Risotto with Roasted Butternut Squash
Starchy pearled barley becomes supple and velvety when cooked just like risotto.